. Issued January 18, 1913. 



U. S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF ANIMAL INDUSTRY.— Bulletin 15o. 

A. D. MELVIN, Chief of Bureau. 



-Ti 



THE INFLUENCE OF BREED AND INDIVIDUALITY ON 
THE COMPOSITION AND PROPERTIES OF MILK. 



BY 

C. H. ECKLES, 

Professor of Dairy Husbandry, University of Missouri, 

• AND 

ROSCOE H. SHAW, 

Cheinist, Dairy Division, Bureau of Animal l7idustry. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1913. 



Monograpli 




Rnok ^Ez 



// / 



Issued January 18, 1913. 



U. S. DEPARTMENT OF AGRICULTURE, 



BUREAU OF ANIMAL INDUSTRY.— Bulletin 156. 



A. D. MELVIN, Chiek of Bureau. 



OlOlJ)' 



THE INFLUENCE OF BREED AND INDIVIDUALITY ON 
THE COMPOSITION AND PROPERTIES OF MILK. 



' .. ■-' ■■■'<■ 

C. H. ECKLES, 

Professor of Dairy Husbandry ^ University of Missouri, 
AND > 

ROSCOE H. SHAW. 

Chemist, Dairy Division, Bureau of Aniinal Industry. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1913. 



< U 



■<.y 



BUREAU OF ANIMAL INDUSTRY. 



Chief: A. D. Melvin. 

Assistant Chief: A. M. Farrington. 

Chief Clerk: Charles C. Carroll. 

Animal Husbandry Division: George M. Rommel, chief. 

Biochemic Division: M. Dorset, chief. 

Dairy Division: B. H. Rawl, chief. 

Field Inspection Division: R. A. Ramsay, chief. 

Meat Inspection Division: Rice P. Steddom, chief. 

Pathological Division: John R. Mohler, chief. 

Quarantine Division: Richard W. Hickman, chief. 

Zoological Division: B. H. Ransom, chief. 

Experiment Station: E. C. Schroeder, superiuiendeut. 

Editor: James M. Pickens. 

DAIRY DIVISION. 

B. H. Rawl, Chi^f 

Helmer Rabild, in charge of Dairy Farming Investigations. 
S. C. Thompson, in charge of Dairy Manufacturing Investigations. 
L. A. Rogers, in charge of Research Laboratories. 
Ernest Kelly, in charge of Market Milk Investigations. 
Robert McAdam', in charge of Renovated Butter Inspection. 
2 

D. OF D. 
m 22 1913 



LETTER OF TRANSMITTAL. 



U. S. Department of Agricultiire, 

Bureau of Animal Industry, 

WasUngton, D. C, July 11, 1912. 
Sir: I have the honor to transmit, and to recommend for pubH- 
cation in the bulletin series of this bureau, the accompanying manu- 
script entitled ''The Influence of Breed and Individuality on the 
Composition and Properties of Milk," by Messrs. C. H. Eckles, pro- 
fessor of dairy husbandry, University of Missouri, and Roscoe H. 
Shaw, chemist in the Dairy Division of this bureau. 

The experimental work reported herein forms part of a series of 
cooperative investigations inaugurated in 1906 between the Dairy 
Division and the Missouri Agricultural Experiment Station, with the 
object of studying in detail the factors influencing the composition 
and properties of milk as produced under normal dairy conditions. 
The first results of the work have been forwarded for publication as 
Bulletin 155, entitled "The Influence of the Stage of Lactation upon 
the Composition and Properties of Milk." 
Respectfully, 

A. D. Mei.vin, 
Cliief of Bureau. 
Hon. James Wilson, 

Secretary of Agriculture. 

3 



CONTENTS. 

Page. 

Introduction 7 

Plan of the investigation 8 

Method of sampling and preparation of samples for analysis 8 

The true average per cent 9 

Results of the experiments 9 

Total solids 10 

Fat 12 

Total protein 14 

Casein 15 

Relation of the casein to the fat 16 

Sugar 18 

The chemical and physical constants of the fat 19 

Relative size of the fat globules 19 

The Reichert-Meissl number 21 

The iodin absorption number 23 

The saponification or Koettstorfer number 24 

The melting point of the fat 25 

Summary and conclusions 26 



ILLUSTRATION. 



Fig. 1 . Relative size of the fat globules in milk of dairy cattle 20 

5 



THE INFLUENCE OF BREED AND INDIVIDUALITY ON THE COM- 
POSITION AND PROPERTIES OF MILK. 



INTRODUCTION. 

In 1906 the Dairy Division of the Bureau of Animal Industry, in 
cooperation with the Missouri Agricultural Experiment Station, 
began a series of investigations, the main object of which was to 
study in detail the factors influencing the composition and proper- 
ties of normal milk. It is a well-known fact that although the 
same constituents are always present in milk, the relative amount 
of each is subject to constant variations. Among the causes of 
these variations are known to be the breed of fhe animal, the stage 
of lactation, the individuality, and to some extent the feed, the 
interval between the milkings, and the temperature and weather 
conditions. It is also known that the first and the last milk drawn 
differ in composition. 

A large amount of data has been published regarding these varia- 
tions, the greater part of which deals with the fat content alone. 
In planning this series of investigations it was arranged to give 
attention first of all to the variations occurring during the period 
of lactation. The data concerning this part of the subject have 
been prepared for publication as Bulletin 155 of the Bureau of Ani- 
mal Industry, entitled ''The Influence of the Stage of Lactation on 
the Composition and Properties of Milk." In carrying on this inves- 
tigation the plans were so arranged that the influence of breed and 
individuality of the animals could be studied concurrently with that 
of the period of lactation, and a presentation of these results is the 
object of the present paper. 

There is no lack of data concerning the influence of the breed and 
the individuality of the animal upon the composition of milk as far 
as the per cent of the fat is concerned, although in practically all 
investigations reported there was no uniformity in the rations fed 
the animals and no data taken concerning the composition of the 
fat produced. When the influence of the stage of lactation is not 
taken into account, and when the ration is changed from time to 
time or varies with different animals, it is clearly impossible to state 
54010°— Bull. 156—13 2 7 



8 INFLUENCE OF BKEED AND INDIVIDUALITY ON MUK. 

to what extent any variation found may be due to the ration fed 
and to what extent to the stage of lactation, breed, or individuaUty 
of the animal. It is especially important to keep the ration uni- 
form, since it has been demonstrated that the nature of the food 
has an important influence, more particularly in regard to the com- 
position of the fat. 

PLAN OF THE INVESTIGATION. 

Eleven animals were selected for the investigation, consisting of 3 
representatives each of the Jersey, Holstein, and Shorthorn breeds, 
and 2 of the Ayrshire breed. These cows were typical specimens 
of the breed — that is to say, neither superior nor inferior producers 
of milk, but about the average. They were all purebred and reg- 
istered. They were kept under much the same conditions as would 
be found in a commercial dairy except in regard to the control of 
the feed of the animals. The ration fed was of uniform composi- 
tion throughout the entire lactation period and was made up as 
follows : 

Choice alfalfa hay 3 parts. 

Grain mixture: 

Corn, 8 parts 1 

Bran, 1 part [2 parts. 

Oats, 1 part J 

This ration supplied the nutrients necessary for milk production in 
about the right proportion. The ratio between the hay and the 
grain was such that the animals would eat the entire ration at all 
times. The amount fed was governed by the needs of the animal. 
The animals all went through the entire lactation period with no ill 
effects resulting from the lack of variety, and in no case was there 
any serious sickness of any kind. The hay, which was the most 
variable part of the ration, was bought in large quantities from the 
same source in order that there might be few changes in its compo- 
sition. The animals were housed at night in the barn for feeding 
and milking and in the daytime were turned outside in a dry lot. 
The date for beginning the taking of samples was 5 days after the 
birth of the calf. The sampling was continued until the production 
of milk declined to the point where in a commercial dairy the cow 
would not be milked longer. A more detailed account of the plan 
of the investigation is found in Bulletin 155, previously mentioned. 

METHOD OF SAMPLING AND PREPARATION OF SAMPLES FOR 

ANALYSIS. 

The milk was weighed immediately after milking and mixed by 
pouring from one pail to another. A sample consisting of about 1 
liter placed in a glass jar bearing the number of the cow and marked. 



RESULTS 01' THE EXPERIMENTS. 9 

with the amount of niilk produced was deUvered at the laboratory. 
A certain number of cubic centimeters per pound of milk produced 
was then measured out and placed in a closed receptacle. In this 
manner a composite sample was prepared representing the produc- 
tion of that particular cow for 1 week. The milk was preserved by 
the addition of formalin. At the end of the week the composite 
sample was thoroughly mixed and a subsample consisting of about 
300 c. c. taken for analysis. The remainder of the composite sam- 
ple was heated to the proper temperature and the cream separated 
with a hand-power separator. The cream so obtained was churned 
by shaking in a glass jar, and the butter resulting was melted on a 
steam bath. The methods of sampling and analysis have been 
described in detail in Bulletin 155; it is sufficient to say that the 
methods of analysis followed were those of the Association of Offi- 
cial Agricultural Chemists wherever possible. 

THE TRUE AVERAGE PER CENT. 

In many cases in reporting analyses of milk a simple average 
instead of a true average is given. An average made in this man- 
ner is often misleading. In the case of the constituents of the milk 
it generally gives a result somewhat high, since milk becomes richer 
as it decreases in amount toward the end of the lactation period. 
Unless otherwise stated the averages given in this publication rep- 
resent true averages. The average per cent of fat for the lactation 
period, for example, is found by dividing the total milk into the 
total fat produced. 



RESULTS OF THE EXPERIMENTS. 

Table 1 gives the data concerning the cows used in this investi- 
gation. Under the heading ''Period samples were taken" is shown 
the periods covered by the samples taken for analysis. 

Table 1. — Data concerning the cows used. 



Breed. 


No. 

of 

cow 


Age. 


Date of 
calving. 


Date of 
breeding. 


Period samples were taken. 


To- 
tal 

yield 
of 

milk. 


Av- 

erage 
fat 
con- 
tent. 


To- 
tal 
yield 
of 
fat. 


Jersey 

Do 

Do 

Ayrshire.. 

Do 

Holstein . . 

Do 

Do 

Shorthorn 

Do 

Do 


4 

99 
118 
300 
301 
205 
206 
209 
400 
402 
403 


Ys. mos. 
6 10 
8 1 
11 4 

3 8 

4 8 

5 3 

5 

3 8 

4 4 
4 11 

6 


Nov. 13,1906 
Jan. 1,1907 
Sept. 27, 1906 
Dec. 28,1907 
Sept. 27, 1907 
July 17,1907 
May 31,1907 
July 20,1907 
Sept. 30, 1907 
Oct. 13,1907 
Feb. 11,1908 


Dec. 30,1906 
Mar. 23, 1907 

Not bred 

Feb. 23,1908 
Mar. 16,1908 
Dec. 1,1907 
Sept. 28, 1907 
Nov. 18, 1907 
Jan. 25,1908 
Dec. 21,1907 
July 7, 1908 


Nov. 24, 1907, to Sept. 7, 1908. . . 
Jan. 5, 1907, to Nov. 30, 1907. . . . 

Oct. 6, 1906, to Oct. 26, 1907 

Dec. 29, 1907, to Oct. 3, 1908 

Sept. 29, 1907, to Sept. 18, 1908. . 
July 20, 1907, to Aug. 8, 1908. . . . 

June 1, 1907, to Apr. 4, 1908 

July 20, 1907, to July 4, 1908. . . . 

Oct. 5, 1907, to Aug. 1, 1908 

Oct. 19, 1907, to July 18, 1908. . . 
Feb. 15, 1908, to Dec. 19, 1908. . . 


Lbs. 

5,429 

6,115 

5,733 

6,275 

6,382 

8,684 

8,994 

8,814 

5.172 

4,449 

6,539 


P.ct. 

4.87 
4.64 
5.36 
3.51 
3.85 
3.24 
2.93 
3.02 
3.89 
4.13 
3.35 


Lbs. 
264. 45 
284.04 
307.45 
220. 34 
245.64 
280. 76 
263. 66 
273.34 
201.37 
183.57 
220.52 



10 



INFLUENCE OF BREED AND INDIVIDUALITY ON MICK. 



TOTAL SOLIDS. 

The determinations for total solids were made by using the Bab- 
cock asbestos method. The figures given are in each case an average 
of the determinations for 4 weekly composite samples. These are 
simple averages. The averages given for the lactation period of the 
animal and for the breeds are true averages. 

Table 2 gives the percentage of total solids for each of the 1 1 ani- 
mals used in the investigation by 4-week periods, the average for 
each animal for the period of lactation, and the average by breeds. 
The results correspond closely with those usually given for the breeds 
included. In Table 3 is given a compilation of analyses reported by 
several experiment stations in this country. The figures used 
include only those that represent purebred animals of the respective 
breeds, and where an entire period of lactation is involved. The 
data included in the column headed "Other American experiment 
stations" include all in print coming under the above conditions. 
A portion of tliis data was taken presumably by calculation from the 
specific gravity and the fat. Since these animals, owned by various 
experiment stations, represent a variety of conditions, it is believed 
that the average figure given, which includes all the data of such 
kind available up to the present, is reasonably accurate. 

Table 4 gives the composition of the total solids in percentage of 
fat, protein, and sugar. The ash is not included, since it was lacking 
in some of the data, and furthermore, the amount of ash is so uniform 
with the different breeds and different individuals that no marked 
variations were found. The animals supplymg the data from the 
New Jersey and New York experiment stations are the same as in 
Table 3. 

Table 2. — Average percentage of total solids for each cow, and breed average, by 4-week 

periods. 





Jerseys. 


Ayrshires. 


Four-week period No. 


No. 4. 


No. 99. 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 


Per cent. 
14.13 


Per cent. 


Per cent. 


Per cent. 
14.13 
13.58 
13.92 
13. 64 
13. 60 
14.07 
14.02 
14.06 
13.76 
14.43 
14.88 
15.58 
16.10 
17.16 


Per cent. 
13.07 
12.27 
12.14 
11.81 
11.60 
11.35 
11.38 
12.15 
12.56 
13.85 


Per cent. 
13.20 
12.50 
12.57 
12.64 
13.09 
12.86 
12. 63 
12.64 
12.49 
11.78 
13.55 
13.04 
13.27 


Per cent. 
13.13 


2 


13. 09 
13. 30 
13.15 
12.92 

12. 76 
13.04 
12.81 

13. 35 
14.27 
15.15 
16.08 


14.08 
14.55 


12.39 


3 




12.36 


4 


14.14 
14.28 
14.15 
13. 87 
13.77 
13.63 
14.57 


12.23 






12.38 


«i 


15. 30 
15. 16 
15.61 
14.79 
14.45 
14.42 
15.08 
16.10 
17.16 


12.11 




12.01 


8 


12.39 


9 


12.52 


10 


12.81 


11 


13.55 


12 






13.04 


13 






13.27 


14 






















True average of total solids. 


14 09 


13.34 


15.02 


14.09 


12.08 


12.71 


12.41 



KESULTS OF THE EXPERIMENTS, 



11 



Table 2. — Average percentage of total solids for each cow, and breed average, by 4-ireeh 

periods — Continued. 





Holsteins. 




Shorthorns. 




Four-week period No. 


No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 

t 


Average 
for Short- 
horns. 


1 


Per ct. 
11.74 
11.58 
11.70 
11.95 
12.11 
11.77 
11.98 
12.16 
11.95 
12.12 
12.20 
12.50 
13.04 
13.42 


Per ct. 
10.95 
10.10 
10.18 
10.27 
10.54 
10.73 
10.75 
10.80 
11.01 
11.90 
13.30 


Per ct. 
11.24 
10. 23 
10. (i3 
11.07 
11.15 
10. 9(i 
11.20 
11.23 
11.58 
12.58 
12.99 
13.51 
14.52 


Per cent. 
11.31 
10. (M 

10. 84 

11. 10 
11.27 
11.15 
11.31 
11.39 
11.51 
12.20 
12.83 
13.01 
13.78 
13.42 


Per ct. 
13.71 
13.29 
13.05 
12.48 
13. 06 
13. 05 
12.96 
13.08 
13.03 
12.43 
12.84 


Per ct. 
13.74 
13.29 
13.07 
13.07 
13.16 
12.97 
13.02 
12.93 
13.81 
13.94 


Per ct. 
12.85 
12. l(i 
11.75 
11.56 
11.56 
11.65 
12.77 
12. .'-)2 
12. 38 
12. 90 
13.19 


Per cent. 
13 43 


2 


12 91 


3 


12 62 


4 


12 37 


5 


12 59 


6 


13 56 


7 


12 92 


8 


12 84 


9 


13 07 


10 


13 09 


11 


13 02 


12 




13 










14 
























True average of total solids. 


12.12 


10.73 


11.35 


11.38 


13.08 


13.01 


12.17 


12.69 



Table 3. — Comparison of total solids in this investigation with results reported by 
American experiment stations. 





This investiga- 
tion. 


New Jersey Ex- 
periment Sta- 
tion.! 


New York Ex- 
periment Sta- 
tion.2 


Other American 
experiment sta- 
tions. 


General average. 


Breed. 


Num- 
ber of 
ani- 
mals. 


Average 
total 
solids. 


Num- 
ber of 
ani- 
mals. 


Average 
total 
solids. 


Num- 
ber of 
ani- 
mals. 


Average 
total 
solids. 


Num- 
ber of 
ani- 
mals. 


Average 
total 
solids. 


Num- 
ber of 
ani- 
mals. 


Average 
total 
solids. 


Jerseys 

Guernseys. 


3 


Per cent. 
14.09 


3 
3 
3 
3 
3 


Per cent. 
14.34 
14.48 
12.70 
12.12 
12.45 


3 
2 
4 
2 


Per cent. 
15.5 
14.8 
12.8 
12.2 


29 
6 

17 
9 


Per cent. 
14.90 
14.20 
12.98 
12.29 


38 
11 
20 
17 
6 


Per cent. 
14.70 
14 49 


Ayrshire . . 
Holstein . . 
Shorthorns 


2 
3 
3 


12.41 
11.38 
12. 69 


12.72 
12.00 
12.57 















' Neilson, James. Experiments with different breeds of dairy cows. New Jersey Agricultural Experi- 
ment Station, Bulletin 77. New Brunswick, Dec, 1890. 

2 New York Agricultural Experiment Station, Tenth, Eleventh, and Twelfth Annual Reports. Geneva, 
1S91, 1892, 1S93. 



Table 4. 



-Average composition of the total solids in milk of dairy cattle, as reported by 
American experiment stations. 



Breed. 



Jersey 

Guernsey 

Ayrshire 

Holstein . 

Shorthorn... 



Fat. 



New 
Jer- 
sey. 



P.ct. 
33.3 
34.7 
29.1 
29.1 
29.3 



New 
York. 



P.ct. 
36.4 
35.1 
27.3 
28.0 



Mis- 
souri. 



P.ct. 
35.1 

29.6' 
27! 1 
29.4 



Aver- 
age. 



P.ct. 
34.9 
34.9 
28.7 
28.1 
29.3 



Protein. 



New 
Jer- 
sey. 



P.ct. 
27.6 
27.1 
27.4 
27.1 
26.3 



New 
York. 



Mis- 
souri. 



P.ct. 


P.ct. 


25.4 


25.8 


24.7 




26.3 


26.1 


27.4 


28.1 




26.6 



Aver- 
age. 



P.ct. 
26.3 
25.9 
26.6 
27.5 
26.4 



Sugar. 



New 
Jer- 
sey. 



P.ct. 
33.8 
33.3 
38.1 
38.7 
38.6 



New 
York. 



P.ct. 
33.4 
35.0 
40.8 
39.1 



Mis- 
souri. 



P.ct. 
34.5 



39.6 
37.3 
39.3 



P.ct. 
33.9 
34.2 
39.5 
38.4 
38.9 



The fat represents from 28 to 35 per cent of the total solids, varying 
especially with the breed and to some extent with the individual. 
The total solids produced by the Jersey and Guernsey breeds contain, 



12 



INFLUENCE OF BREED AND INDIVIDUALITY ON MILK. 



on an average, 34.9 per cent of fat, which is relatively high as com- 
pared with the Holstein, Ayrshire, or Shorthorn breeds. Among the 
breeds included in these data the Holstein, with an average of 28.1 
per cent, has the lowest proportion of fat, wliile the Shorthorn ranks 
next. The rule is that those animals having a higher per cent of fat 
in the milk also have a relatively larger proportion of fat in the solids. 
The individual animals show some variations, but on the whole they 
follow the characteristics of their breed quite closely. The per cent 
of fat in the total solids produced by the 3 Jerseys used in this inves- 
tigation varied from 34.6 to 35.7, the 3 Holsteins from 26.7 to 27.3, 
while the 3 Shorthorns varied from 27.7 to 31.7. The individual 
variation has to be taken into account in connection with the total 
solids, but is of less importance than is the variation due to breed. 

FAT. 

Table 5 gives the percentage of fat in the milk of the 11 animals 
represented in the investigation, expressed in the same manner as 
the total solids. The well-known facts regarding the relative compo- 
sition of the milk for the 4 breeds used is brought out in these data. 

Table 6 gives the average percentage of fat in the milk of animals 
used in investigations at the New Jersey and New York experiment 
stations; also a compilation showing the average per cent of fat for 
all registered animals of the respective breeds, the records of which 
have been published by American experiment stations. This table 
includes only data relating to purebred animals and where it is possi- 
ble to obtain a true average per cent of fat for the entire period of 
lactation. It is believed that the summary, representing as it does a 
large number of animals in different States under somewhat compar- 
able conditions, gives a reliable average as to the fat content of the 
milk of the breeds represented. 

Table 5. — Average percentage of fat for each cow, and breed average, by 4-week periods. 





Jerseys. 


Ayrshires 




Four-week period No. 


No. 4. 


No. 99. 


No. lis. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 


Per cent. 
5.17 
4.(3 
5. 07 
4.85 
4.81 
5. 00 
4.73 
4.51 
4.73 
5.18 


Per cent. 
.5.22 
4.79 
4,43 
4.40 
4.33 
4.22 
4.36 
4.18 
4.63 
4.98 
5.62 
6.07 


Per cent. 


Per cent. 
.5.20 
4.91 
5.02 
4.79 
4. 88 
4.98 
4.93 
4.83 
4.84 
4.88 
5.23 
5.68 
5.48 
6.47 


Per cent. 
4.01 
3.61 
3.38 
3.30 
3.32 
3. 26 
3.30 
3.53 
3. 74 
4.52 


Per cent. 
3.87 
3.74 
3.81 
3.81 
4.08 
3.78 
3.95 
3.94 
3.67 
3.58 
4.92 
3.96 
4.18 


Per cent. 
3 97 


2 


5.31 
5. 55 
5.11 
5.51 
5.71 
5.09 
5.8d 
5.17 
4.47 
4.83 
5.28 
5.48 
6.47 




3 


3 00 


4 


3.59 
3 70 


5 


6 


3.52 
3.63 
3.74 
3.71 
4 05 


7 


8 


9 


10 


11 


4 92 


12 






3 96 


13 






4 18 


14 






















True average of total fat. . 


4.87 


4.64 


.5.36 


4.95 


3.51 


3.85 


3.68 



RESULTS OF THE EXPERIMENTS. 



13 



Table 5. — Average percentage of fat for each cow, and breed average, by 4-week periods — 

Continued. 





Holsteins. 


Shorthorns. 


rour-week period No. 


No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Average 
for Short- 
horns. 


1 


P.ct. 
3.24 
3.14 
3.02 
3.25 
3.29 
3.06 
3.26 
3.25 
3.15 
3.31 
3.31 
3.49 
3.68 
3.68 


P.ct. 

3.07 
2.88 
2.58 
2.84 
2.89 
3.06 
2.88 
3.00 
3.00 
3.09 
3.40 


P.ct. 
3.12 
2.60 
2.74 
3.24 
3.14 
2.81 
2.94 
3.01 
3.01 
3.52 
3.46 
3.90 
5.28 


Per cent. 
3.14 
2.87 
2.78 
3.11 
3.11 
2.96 
3.03 
3.09 
3.05 
3.31 
3.39 
3.69 
4.48 
3.68 


P.ct. 
4.12 
4.09 
3.99 
3.65 
3.70 
3.69 
3.85 
3.73 
4.05 
4.16 
4.17 


P.ct. 

4.55 
4.17 
3.97 
3.80 
3.84 
3.92 
3.98 
3.90 
4.67 
4.42 


P.ct. 

3.58 
3.38 
3.18 
3.16 
3.14 
3.13 
3.23 
3.55 
3.85 
4.00 
4.05 


Per cent. 
4.08 


2 


3.88 


3 


3.71 


4 


3.54 


5 


3.56 


6 .. 


3.58 


7 


3.69 


8 


3.73 


9 


4.19 


10 


4.19 


11 


4.11 


12 




13 










14 
























True average of total fat... 


3.23 


2.93 


3.10 


3.09 


3.89 


4.13 


3.37 


3.73 



Table 6. — Average percentage of fat in milk of dairy cattle, as reported by American 

experiment stations. 





New Jersey. 


New York. 


Missouri. 


All American ex- 
periment stations. 


Breed. 


Number 

of 
animals. 


Average 
fat. 


Number 

of 
animals. 


Average 
fat. 


Number 

of 
animals. 


Average 
fat. 


Number 

of 
animals. 


Average 
fat. 


Jersey 


3 
3 
3 
3 
3 


Per cent. 
4.78 
5.02 
3.68 
3.51 
3.65 


3 
2 

4 
2 


Per cent. 
5.60 
5.15 
3.57 
3.28 


3 


Per cent. 
4^95 


153 
21 
24 
83 
40 
9 


Per cent. 
5.14 




4.98 


A3Tshire 


2 
3 
3 


3.68 
3.09 
3.73 


3.85 


Holstein 


3.45 


Shorthorn 


3.63 


Red Poll 






4.03 



















It is a well-known fact that individuals within a breed vary consid- 
erably in the percentage of fat. The data here given are too limited 
to contribute much of value on this point. While by far the greater 
number of individuals within the breed will come close to the average 
for that breed, a comparatively few vary widely. It is characteristic 
of the breeds having the higher percentage of fat to show the greater 
individual variations. The percentage of fat secured during a lacta- 
tion period may also be influenced to some extent by the time of the 
year in which the milking period began.^ On the average the milk 
produced during the fall and early winter has a higher percentage of 
fat than that produced by the same animal in the early spring and 
summer. For this reason the cow that is fresh in the fall and pro- 
duces the largest quantity of milk during the cool weather will have 
a higher average test for the year than will be the case if she freshens 
in the spring and produces the maximum yield during the period of 
warm weather. 

I Eekles, C. H. Jahreszeitliche Schwankungen des prozentischen Fettgehaltes in Kuhmilk. Milch- 
wirtschaftliehes Zentralblatt, vol. 5, no. 11, p. 488-502. Leipzig, Nov. 1909. 



14 



INFLUENCE OF BREED AND INDIVIDUALITY ON MIKK. 



TOTAL PROTEIN. 

Table 7 gives the percentage of total nitrogen as protein for each 
individual and the average for each breed. The totals are also cal- 
culated as protein by using the factor 6.38. The results show a 
decided influence due to the breed of the animals, the Jersey having 
a uniformly higher percentage of protein than the others. The Hol- 
steins are the lowest, while the Shortliorns and Ayrshires range 
between the Holsteins and Jerseys. The marked influence exerted 
by the stage of lactation upon the proportion of this constitutent 
present can be seen from the data given and has been shown in a 
previous publication.^ 

Table 8 is a compilation from the same sources as used in previous 
tables showing the average percentage of protein in the milk of 5 
breeds. It will be noted that the figures obtained at the Missouri 
Experiment Station for Holsteins, Jerseys, and Ayrshires are some- 
what lower than those obtained at the New Jersey and New York 
stations, while the figure for the Shorthorns is slighfly above. There 
is some variation with the individuals regarding the amount of this 
constituent secreted, as is the case with other constituents of the 
milk. The individuals and breeds having the higher percentage of 
fat have at the same time the higher percentage of protein. The 
same animals also have a higher ratio of fat to protein. With the 
11 cows used in our investigation, for each pound of protein there 
was found in the milk of the Jerseys 1.36 pounds of fat, in the Ayr- 
shires 1.13, in the Shorthorns 1.10, and in the Holsteins 1.05. While 
an individual or a breed that produces milk with a high percentage 
of fat is certain to have a high percentage of protein as well, the pro- 
tein and the fat do not increase in the same proportion. 

Table 7. — Average total nitrogen for each cow, and breed average, by 4-week periods, and 
average total nitrogen and protein for the whole lactation period. 





Four-week period No. 


Jerseys. 


Ayrshires. 




No. 4. 


No. 99. 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 


Per cent. 
0.52 
.53 
.57 
.61 
.60 
.59 
.59 
.57 
.62 
.66 


Per cent. 
0.51 
.51 
.51 
.49 
.49 
.49 
.48 
.50 
.52 
.56 
.62 
.66 


Per cent. 


Per cent. 
0.52 

.52 
.55 
.55 
.58 
.58 
.58 
.57 
.59 
.62 
.63 
.68 
.75 
.77 


Per cent. 
0.53 
.47 
.48 
.47 
.46 
.47 
.46 
.49 
.57 
.67 


Per cent. 
0..56 
.50 
.48 
.51 
.51 
..53 
.51 
.50 
.53 
.53 
.53 
.57 
.65 


Per cent. 
0.54 


2 


0.51 
.56 
.54 
.65 
.65 
.67 
.64 
.64 
.64 
.65 
.70 
.75 
.11 


.48 


3 


.48 


4 


.49 


5 


.49 


6 


.50 


7. 


.49 


8 


.50 


9 


.55 


10 


.60 


11 


.53 


12 






•^ 


13 






J4 












True average of total 
nitrogen . . 














.58 
3.70 


.51 
3.27 


.62 
3.97 


.57 
3.64 


.49 
3.11 


.52 
3.33 


.51 




True averapu of total 
protein 


3.25 









' Bulletin 155, Bureau of Animal Industry, U. S. Department of Agriculture. Washington, 1912. 



RESULTS OF THE EXPERIMENTS. 



15 



Table 7. — Average total nitrogen for each cow, and breed average, by 4-week periods, and 
average total nitrogen and protein for the whole lactation period — Continued. 





Four-week period No. 


Holsteins. 


Shorthorns. 




No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Averaget 

for Shotr- 

horns. 


1 


P.ct. 
0.49 
.43 
.44 
.44 
.45 
.45 
.45 
.44 
.48 
.48 
.51 
.55 
.59 
.65 


P.ct. 
0.44 
.38 
.37 
.39 
.42 
.42 
.41 
.43 
.44 
.51 
.71 


P.ct. 
0..50 
.45 
.45 
.47 
.45 
.46 
.50 
.49 
.52 
.60 
.65 
.73 
.71 


P.ct. 
0.48 
.42 
.42 
.43 
.44 
.44 
.45 
.45 
.48 
.53 
.62 
.64 
.65 
.65 


P.ct. 
0.54 
.51 
.46 
.48 
.53 
.54 
.56 
.56 
.58 
.60 
.59 


P.ct. 
0.53 

.52 
.51 
.54 
.55 
.55 
.55 
.57 
.63 
.70 


P. ct. 

0. 52 
.49 
.47 
.47 
.49 
.51 
.53 
.57 
.58 
.60 
.64 


P. ct. 
0.53 


2 


.51 


3 


.48 


4 


.50 


5 


.52 


6 


.53 


7. 


.55 


8 


• 57 


9 


•59 


10 


• 63 


11. . 


•61 


12 




13 










14 - 












True average of totafl 












.47 
3.00 


.42 
2.70 


.50 
3.21 


.46 
2.93 


.53 
3.40 


.55 
3.49 


.51 
. 3.28 


•53 




True average of total 


3-38 







Table 8. — Average percentage of total protein in milk of dairy cattle, as reported by 
American experiment stations. 





New Jersey. 


New York. Missouri. 


Average. 


Breed. 


Number 

of 
animals. 


Average 
protein. 


Number 

of 
animals. 


Average 
protein. 


Number 

of 
animals. 


Average 
protein. 


Number 

of 
animals. 


Average 
protein. 


Jersey 


3 
3 

I 
3 


Per cent. 
3.96 
3.92 
3.48 
3.28 
3.27 


3 
2 
4 
2 


Per cent. 
3.81 
3.75 
3.29 
3.23 


3 


Per cent. 
3.64 


9 
5 
9 
8 
6 


Per cent. 
3.80 


Guernsey 


3.84 




2 
3 
3 


3.25 
2.93 
3.38 


3.34 


Holstein 


3.15 




3.32 











CASEIN. 

Table 9 gives the average percentage of protein in the form of 
casein for each individual and for each breed. Much the same range 
of variation is found here as is the case with the total protein. The 
percentage of the total protein present as casein was for the Holstein 
milk 80.4, the Jersey 80.7, the Ayrshire 83, and the Shorthorn 83.5. 
No special breed characteristics can be observed in regard to the 
relation of casein to the total protein. The individual variation is 
of some importance, but not so very much. 



16 



INFLUENCE OF BKEED AND INDIVIDUALITY ON MILK. 



Table 9. — Average casein nitrogen for each cow, and breed average, by 4-toeek periods, 
and average casein nitrogen and casein for the whole lactation period. 





Four-week period No. 


Jerseys. 


Ayrshires. 




No. 4. 


No. 99. 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 


Per cent. 
0.44 
.38 
.48 
.49 
.48 
.48 
.47 
.46 
.50 
.52 


Per cent. 
0.42 
.41 
.40 
.40 
.40 
.40 
.39 
.40 
.42 
.46 
.51 
.53 


Per cent. 


Per cent. 
0.43 
.37 
.45 
.44 
.47 
.47 
.47 
.47 
.48 
.49 
.51 
.54 
.61 
.58 


Per cent. 
0.44 
.40 
.40 
.38 
.39 
.39 
.39 
.44 
.52 
.59 


Per cent. 
0.56 
.50 
.48 
.51 
.51 
.53 
.51 
.50 
.53 
.53 
.53 
.57 
.65 


Per cent. 
50 


2 


.32 
.48 
.42 
.54 
.52 
.54 
.54 
.51 
.50 
.51 
.55 
.61 
.58 


45 


3 


.44 


4 


45 


5 


.45 


6 


.46 


7 


45 


8 


.47 


9 


.53 


10 


.56 


11 


.53 


12 






.57 


13 






• 65 


14 - - - 












True average of casein 
nitrogen 














.46 
2.93 


.42 
2.65 


.49 
3.13 


.46 
2.93 


.41 
2.62 


.44 
2.81 


.42 




True average of casein 


2.70 





Holsteins. 


Shorthorns. 


Four-week period No. 


No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Average 
for Short- 
horns. 


1 


Per ct. 
0.40 
.35 
.34 
.36 
.37 
.38 
.37 
.37 
.38 
.39 
.43 
.45 
.51 
.57 


Per ct. 
0.34 
.30 
.29 
.30 
.32 
.33 
.31 
.33 
.36 
.42 
.58 


Per ct. 
0.39 
.34 
.34 
.36 
.35 
.36 
.39 
.40 
.41 
.49 
.53 
.59 
.58 


Per ct. 
0.38 
.33 
.32 
.34 
.35 
.36 
.36 
.37 
.38 
.43 
.51 
.52 
..54 
.57 


Per ct. 
0.45 
.41 
.38 
.38 
.44 
.44 
.45 
.46 
.45 
.48 
.53 


Per ct. 
0.44 
.43 
.42 
.44 
.45 
.44 
.45 
.45 
.53 
.56 


Per ct. 
0.42 
.38 
.36 
.37 
.37 
.43 
.46 
.47 
.46 
.45 
.48 


Per ct. 
0.44 


2 


.41 


3 


.39 


4 


.39 




.42 


6 


.44 


7 


.45 


8 


.46 


9 


.48 


10 


.49 


11 


.51 


12 




13 










14 
























Trufl average of casein 
nitrogen 


.39 
2.49 


.33 
2.11 


.39 
2.49 


.37 
2.36 


.43 
2.74 


.45 

2.87 


.41 
2.62 


.43 


True average of casein 


2.74 



RELATION OF THE CASEIN TO THE FAT. 

The relation between the fat and the casein is of considerable 
interest on account of the possibility it affords of calculating the 
casein content from the fat analyses and its relation to methods of 
paying for milk of varying quality to be used for cheese making. 
Van Slyke * formulated a rule for estimating the casein, limited in 
its application to milk with fat contents between 3 and 4.5 per cent. 
Shuttleworth ^ showed that considerable variations occur with indi- 
vidual cows regarding the relation of fat to casein. 

' Van Slyke, Lucius L. Modern methods of testing milk and milk products. New York, 1907. See 
p. 192. 

» Ontario Agricultural College and Experimental Farm, Twenty-first Annual Report (1895), pp. 19-27. 
Toronto, 1896. 



RESULTS OF THE EXPERIMENTS. 



17 



Hart * studied the relation between the fat and the casein in the 
milk of 26 cows representing 5 breeds and covering 12 days' time. 
He finds that "the relation of casein to fat varies among animals of 
different breeds and among animals of the same breed." His data 
averaged by breeds are as follows: 



Breed. 



Jersey . . . 
Guernsey 
Holstein. 
Ayrshire. 



Relation 

of fat and 

casein. 



1.72:1 
1.90:1 
1.49:1 
1.44:1 



The following gives the relation of the fat to the casein in the milk 
of each of the 1 1 cows used in our investigation : 



Breed. 


No. 


Ratio of 
fat to 
casein. 


Jersey 


4 
99 
118 


1.66:1 
1.75:1 
1.71 :1 


Do 


Do 


Average for Jerseys 


1.69:1 


Ayrshire 


300 
301 


1.20:1 
1.47:1 


Do 


Average for Ayrshires. . . . 


1.36:1 


Holstein 


205 
206 
209 


1.30:1 
1.38:1 
1.25:1 


Do 


Do 


Average for Holsteins 


1.31 :1 




400 
402 
403 


1.35:1 
1.44:1 
1.29:1 


Do 


Do 

Average for Shorthorns... 


1.36:1 







The above statement, representing as it does in each case the 
entire lactation period of the animal fed a uniform ration, gives a 
fair basis from which to study this question. The figures show that 
there is a variation in the ratio between the fat and the casein that is 
dependent upon breed. There is little difference between the 
Holstein, Ayrshire, and Shorthorn breeds, but the Jersey shows a 
much wider ratio than the others. A study of the figures for 
the individual animals shows a reasonably close agreement within 
the breed. The conclusion from our data would be that while there 
is some variation with the individual the variation due to breed is of 
greater importance, and that the breeds that have the highest per- 
centage of fat have the widest ratio between the fat and the casein. 



1 Hart, E. B. Variations in the amount of casein in cow's milk. Journal of the American Chemical 
Society, vol. 30, No. 2, pp. 281-285. Easton, Pa., Feb., 1908. 



18 



INFLUENCE OF BREED AND INDIVIDUALITY ON MIl?k. 



SUGAR. 

The sugar content was determined by the optical method.^ The 
results are found in Table 10. This tabic shows that the percentage 
of sugar in the milk of the Jersey, Ayrshire, and Shorthorn breeds was 
practically the same, while that in the Holstein was somewhat lower. 

Table 11 gives the average percentage of sugar from the same 
sources as previously used. The average figures show that the 
Holstein breed has a somewhat lower percentage of sugar than the 
other breeds, although the variation is small as compared with that 
of other constituents. It is a well-established fact that, with the 
exception of the ash, sugar is the least subject to variations of the 
milk constituents. Some variation, however, is found with the 
individuals. This is especiall}'' noticeable \vith the Holsteins, where 
one has an average of 5.05 per cent and another 4.25 per cent. The 
sugar composes from 34 to 39 per cent of the total solids, varying in 
this respect with the breed. 

Table 10. — Average percentage of sugar for each coiv, and breed average, by 4-week periods. 



Four-week period No. 


Jerseys. 


Ayrshires. 


No. 4. No. 99. 

i 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


Average 
No. 301. for Ayr- 
shires. 


1 


Per cent. 
4.89 
4.99 
4.87 
5.28 
5.12 
5.00 
4.39 
4.45 
4.67 
4.60 


Per cent. 
4.94 
0.15 
5.17 
5.06 
5.04 
4.50 
4.52 
5.14 
4.62 
5.03 
5.02 
5.61 


Per cent. 


Per cent. 
4.92 
4.87 
4.91 
4.97 
4.99 
4.90 
4.70 
4.99 
4.62 
4.79 

• 4.96 
5.17 
4.46 
5.22 


Per cent. 
5.14 
4.81 
4.64 
4.87 
4.96 
4.57 
4.82 
5.08 
5.13 
4.39 


Per cent. 
5.17 
4.72 
5.62 
5.16 
4.77 
4.43 
5.38 
5.13 
4.85 
4.88 
4.89 
5.04 
5.13 


Per cent. 
5.16 


2 


4.47 
4.70 
4.56 
4.83 
5.21 
5.20 
5.40 
4.57 
4.73 
4.90 
4.72 
4.46 
5.22 


4 77 


3 .. ... 


5 13 


4 


5 02 


5 


4 87 


6 


4 50 


7 


5 10 


8 


5.11 


9 


4 99 


10 


4 64 


11 


4.89 


12 






5 04 


13 






5.13 


14 






















True total average 


4.85 


4.95 


4.80 


4.87 


4.85 


4.96 


4.90 


Four-week period No. 


Holsteins. 


Shorthorns. 


!No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. No. 402. No. 403. 


Average 
for Short- 
horns. 


1 


Ferct. 
4.69 
4.98 
4.84 
5.18 
5.42 
5.37 
5.20 
4.76 
5.10 
5.12 
5.13 
5.02 
4.89 
4.81 


Per ct. 
4.07 
4.49 
4.44 
4.12 
4.26 
4.04 
4.74 
4.25 
4.09 
3.94 
4.50 


Per ct. 
4.40 
4.00 
4.17 
3.95 
4.42 
4.36 
4.16 
3.94 
4.43 
4.62 
4.79 
4.15 
4.30 


Perct. 
4.39 
4.49 
4.48 
4.42 
4.70 
4.59 
4.70 
4. ,32 
4.54 
4.56 
4.81 
4.64 
4.60 
4.81 


Perct. 
5.40 
5.06 
5.44 
5.13 
4.87 
4.95 
5.05 
5.19 
4.65 
4.22 
4.25 


Per ct. 

4.77 
5.32 
5.09 
4.72 
4.55 
5. 09 
5.29 
4.73 
4 61 


Perct. 
5.21 
5.22 
5.39 
5.00 
4.58 
5.16 
4.98 
5.11 
4 n« 


Per ct. 
5 13 


2 


5 20 


3 


5 31 


4 


4.95 


5 


4 67 


6 


5.07 


7 


5 11 


8 


5 01 


9 


4 45 


10 


4.31 4.17 

1 


4 23 


11 


4 25 


12 


1 




13 








14 

























True total average 


5.05 


4.26 


4.25 


4.51 


5.04 


4.91 


4.98 


4.99 



1 Official and provisional methods of analysis. U. S. Department of Agriculture, Bureau of Chemistry, 
Bulletin 107 (revised). W;ishington, 1908. Sec p. 118. 



RESULTS OF THE EXPEEIMENTS. 



19 



Table 11. — Average percentage of sugar in milk of dairy cattle, as reported by American 

experiment stations. 





New Jersey. 


New York. 


Missouri. 


Average. 


Breed. 


Number 

of 
animals. 


Average 
sugar. 


Number 

of 
animals. 


Average 
sugar. 


Number 

of 
animals. 


Average 
sugar. 


Number 

of 
animals. 


Average 
sugar. 


Jersey 


3 
■A 
■A 
A 
3 


Per cent. 
4.85 
4.80 

4.84 
4.69 
4.80 


3 

4 
2 


Per cent. 
5.41 
5.16 
5.33 
5.02 


3 


Per cent. 

4.87 


9 
5 
9 
6 
6 


Per cent. 
5.04 




4.9S 


Ayrshire 


2 
3 
3 


4.90 
4.25 
4.99 


5.02 


Holstein 


4.65 




4.89 











THE CHEMICAL AND PHYSICAL CONSTANTS OF THE FAT. 

While the previously pubUshed data regarding the constituents of 
milk are extensive, little is in print concerning the chemical and physi- 
cal constants of the fat as influenced by the breed and individuality of 
the animal, with the exception of the relative size of the fat globules. 
Veith ^ studied the milk of 3 breeds of cows and concluded that the 
breed does not have any appreciable influence upon the nature of the 
fat. Kirchner^ states that the composition of the fat is dependent 
mostly upon the stage of lactation and the food of the animal, but also 
varies to some extent with the individual animal. 

The object of the investigations herein reported, as far as the varia- 
tions due to breed and individuality are concerned, was especially to 
gather data concerning the fat. Since the rations fed the animals was 
uniform in all cases, the variations found can reasonably be attributed 
to the influence of the breed or of the individual. 

RELATIVE SIZE OF THE FAT GLOBULES. 

The determination of the relative size of fat globules was introduced 
by Babcock.^ A description of this method of measurement is also 
found in Bulletin 111, Bureau of Animal Industry, United States 
Department of Agriculture. The method is essentially one of com- 
paring the average volumes. It has been observed by several inves- 
tigators that the breed of the animal has a decided influence upon the 
size of the fat globules. Jones ^ found that the milk of the Holstein 
had a much larger proportion of small fat globules, while the Jersey 
and the Guernsey had the largest, the Ayrshire standing between. 
WoU ^ gives the following data concerning the size of the fat globules 

1 Vieth, P. Butterfett-Untersuehungen nach Reichert-Wollny's Methode. Milch Zeitung, vol. 18, no. 
28, p. 541-545. Bremen, July 10, 1889. 

2 Kirchner, W. Handbuch der Milchwirtschaft. BerUn, 1898. See p. 16. 

3New York Agricultural Experiment Station, Fourth Annual Report (1885), p. 293-302. Albany , 1886. 

« Jones, L. R. Study of milk globules. Vermont Agricultural Experiment Station, Fourth Annual 
Report (1890), p. 65-69. Burlington, 1891. 

5 Woll, F. W. The fat globules in cows' milk. Wisconsin Agricultural Experiment Station, Eleventh 
Annual Report (1894), p. 223-239. Madison, 1895. 



20 



INFLUENCE OF BREED AND INDIVIDUALITY ON Mlt.K. 



in the milk of the 3 breeds which were entered in competition at the 
Columbian Exposition at Chicago in 1893: 



Breed. 


Number 
of cows. 


Relative 

size of 

globules. 


Average 
diameter. 




25 
25 
24 


290 
217 
177 


Microns. 
3.95 
3.58 
3.35 


Guernsey 

Shorthorn 



Gutzeit ^ gives the average diameter of the fat globules in his inves- 
tigation as follows: 

Microns. 

Jersey 3. 50 

Shorthorn 2. 76 

Holstein 2. 58 

Table 12 gives the relative size of the fat globules as determined for 
each of the 11 animals used in our investigation and the averages for 
the breeds. This table shows the same results as noted by others, the 
Jersey having by far the largest fat globules, while the Holstein have 
the smallest, the Shorthorn standing between the Holstein and the 
Jersey. The comparative size of the fat globules in the milk of these 
4 breeds is illustrated graphically in figure 1. The chief difference 




AYRSHIRE 
JERSEY SHORTHORN 

Fig. 1.— Relative size of the fat globules in the milk of dairy cattle. 



HOLSTEIN 



between the size of the fat globules with the different breeds is that 
with the Jersey there is a greater proportion of the larger globules and 
that the milk of the other breeds contains a limited number as large 
as the largest in the Jersey milk. The milk of the Holstein breed is 
especially noticeable in containing a large number of small fat globules, 
together with a wide variation in size. 

The table shows that the individuality of the animal has some influ- 
ence upon the size of the fat globules, but it is of less importance than 
the breed characteristic. The milk of an Ayrshire or a Holstein can 
be distinguished from that of a Jersey with considerable certainty by 
the characteristic of the fat globules alone. The Shorthorn, on the 

> Qutzeit, Ernst. Die Sehwankungen der mittleren GroSse der Fettkiigelchen in der Kuhmileh nach 
Laktation, Fiitterung und Rasse, sowie iiber den physikalischen und chemischen Untersehied der 
grossten und klcinsten Fettkiigelchen. Landwirthschaftliche Jahrbiicher, vol. 24, p. 539-6G7. Berlin, 
1895. Sec p. 048. 



RESULTS OF THE EXPERIMENTS. 



21 



other hand, has fat globules that in many cases are as large as those 
contained in the milk of the Jersey, although less uniform in size. 

Table 12. — Relative size of fat globules in viilk of each cow, and breed average, by 4-week 

periods. 





Four week period No. 


Jerseys. 




AyrsMres. 






No. 4. 


No. 99. 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 




363 
423 
370 
229 
267 
267 
235 
299 
318 
228 
167 


556 
339 
325 
274 
264 
349 
370 
367 
270 
209 
263 
315 




459 
381 
371 
461 
296 
326 
302 
333 
308 
232 
257 
272 
438 
461 


235 
163 
148 
135 
115 
133 
93 
80 
75 
129 


232 
189 
142 
155 
165 
178 
163 
151 
146 
114 
146 
93 
110 


234 


2 




176 


3 


417 
879 
358 
373 
301 
334 
335 
259 
342 
229 
438 
461 


145 


4 


145 


5 


140 


6 


156 




128 


8 


116 


9 


111 


10 


122 


11 


146 


12 




93 


13 






110 


14 












True average of relative 














309 


336 


338 


328 


141 


160 


150 











Four-week period No. 


Holsteius. 




Shorthorns. 






No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Average 
for Short- 
horns. 


1 


242 
147 
148 
147 
127 
82 
107 
96 
98 
90 
81 
117 
102 
179 


253 
269 
124 
157 
134 
155 
132 
110 
96 
74 

79 


321 
139 
136 
138 
104 
89 
98 
99 
105 
79 
63 
76 
118 


272 
185 
136 
147 
122 
109 
112 
102 
99 
81 
74 
97 
110 
179 


442 
593 
317 
245 
250 
277 
231 
197 
214 
179 
194 


566 
561 
394 
274 
280 
232 
271 
214 
213 
193 


357 
303 
213 
183 
134 
141 
146 
147 
203 
175 
128 


455 


2 


486 


3 


308 


4 


234 


5 


221 


6 


217 


7 


216 


8 


186 


9 


210 


10 


182 


11 


161 


12 




13 










14 












True average of relative 
size of globules 
















127 


164 


134 


142 


311 


353 


211 


282 









THE REICHERT-MEISSL NUMBER.' 

The results for the Reichert-Meissl number are given in Table 13. 
The Holsteins show the lowest figure for the number, although the 

1 This and the two succeeding constants of the fat were determined by official methods, the details of 
which may be found in Bulletin 107 (revised), Bureau of Chemistry, U. S. Department of Agriculture. 
For the benefit of those who may be unfamiliar with the terms the following explanation may be helpful: 
The Reichert-Meissl number is an arbitrary measure of the volatile acids of which butyric is the principal 
one in butterfat. The figures do not show the percentages of the acid, but serve as a means of comparing 
different fats with reference to their volatile constituents. The iodin absorption number indicates rela. 
tively the amount of iodin a fat will absorb. Since the only fatty acid found to exist in butterfat which 
has the property of absorbing iodin is oleic acid, the iodin absorption number shows relatively the amount 
of this fatty acid present, but in common with the Reichert-Meissl number the figures do not represent 
percentages. The saponification number is the number of milligrams of potassium hydroxid required 
to saponify 1 gram of fat. Since the amount of potassium hydroxid required depends upon the molecular 
weight of the fat the saponification number serves as an indicator of the relative percentages of the fatty 
acids of high and low molecular weights present. 



22 



INFLUENCE OF BREED AND INDIVIDUALITY ON MIL^. 



Ayrshires on the average are only 0.5 liigher, while the Shorthorns 
and the Jerseys show a somewhat higher figure. The individual 
variations are very marked in the case of Jersey No. 118 with an 
average of 23.28, which is the lowest of the entire number. If the 
data of this individual was not included the average for the Jersey 
would be considerably higher than any of the other breeds. With 
the exception of this individual there is no marked variation that is 
to be attributed to the individuality of the animal. The marked 
variation in the Reichert-Meissl number due to the advance in the 
period of lactation is evident from the table. 

Table 13. — Average Reichert-Meissl number for each cow, and breed average, by 4-week 

periods. 





Jerseys. 


Ayrshires. 


Four-week period No. 


No. 4. 


No. 99. 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 


29.22 
28.72 
28.52 
28.50 
28.96 
29.20 
26.87 
28. 63 
25.24 
25.95 


30.16 
28.88 
32.09 
.•50.95 
27.67 
31.21 
27.03 
27. .54 
27.03 
25.83 
24.73 
18.43 


29.54 
23.28 
24.14 
23.69 
23.90 
24.64 
26.66 
23.12 
25.04 
22 85 
22.79 
20.22 
14.23 
14.21 


29.64 
26.96 
28.25 
27.71 
26.84 
28.35 
26.83 
29.76 
25 77 
24.88 
23.76 
19 33 
14.23 
14.21 


27.66 
28.96 
27.76 
25.76 
26.83 
25.76 
24.57 
23.87 
23.09 
17.96 


30.59 
27.09 
26.58 
25.13 
24.88 
26.79 
25.59 
26.40 
24.42 
24.36 
18.09 
21.72 
20.67 


29 13 


2 


28 03 


3 


27 17 


4 


25 45 


5 


25 86 


6 


26 28 


7 


25 08 


8 


25 29 


9 


23 76 


10 


21 1() 


11 


18.09 


12 






21 72 


13 






20 67 


14 






















True average of Reichert- 
Meissl number 


28.17 


28.69 


23.28 


26.73 


26.34 


25.52 


25 93 









Holsteins. 


Shorthorns. 


Four-week period No. 


No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Average 
for Short- 
horns. 


1 


26.66 
26.01 
26.33 
27.38 
27.82 
26.92 
28.05 
27.53 
27.86 
26.06 
25.63 
20.39 
12.77 
10.27 


30.15 
29.48 
28.15 
24.58 
27. 19 
24. 51 
24.28 
23.39 
23.53 
20. 76 
17.62 


25.65 
26.84 
25.10 
27. 05 
24.82 
24.68 
22.79 
23.47 
24.23 
20. 17 
21.32 
20.70 
21.14 


27.49 
27.44 
26.53 
26.34 
26. 61 
25.37 
25.04 
24. 80 
25. 21 
22. 33 
21.52 
20.55 
16.96 
10.27 


30.77 
29.31 
25.95 
25.99 
28.58 
26.54 
24.70 
25.99 
24. 46 
22.57 
22.25 


30.72 
27.14 
26. 69 
25.60 
26.07 
24.12 
23. 75 
22.93 
18.39 
16.61 


29.36 
26.67 
26.31 
26.30 
25.69 
26.02 
26.38 
24.53 
23.27 
24.25 
25.51 


30 28 


2 


27 71 


3 


''6 32 


4 


25 96 


5 


26 78 


6 


25 56 


7 


24 94 


8 


24 48 


9 


22 04 


10 


"'1 14 


11 


23 88 


12 




13 










14 
























True average of Reichert- 
Meissl number 


25.81 


26.13 


24.44 


25.46 


26.89 


25.55 


26.29 


26 28 







RESULTS OF THE EXPERIMENTS. 



23 



THE lODIN ABSORPTION NUMBER. 

Table 14 gives the data in regard to the iodin number for each 
individual and for the 4 breeds. It will be observed that with this 
constant there is an evident variation due to breed. The Shorthorn 
and the Holstein show a noticeably higher iodin number than the 
Jersey, while the Ayrshire comes between. The Jersey cow No. 118 
shows an individual variation in this respect, as is the case with the 
Reichert-Meissl number. If the figures on this animal be left out of 
the total the variation with the breeds would be even more marked. 
The variation with the breeds, since it shows practically the same for 
each individual, seems sufficient to warrant the conclusion that there 
is a variation in this constant to be attributed to breed and that the 
Holstein and the Shorthorn may be expected to show the highest 
figures, while the Jersey is at the other extreme. 

Table 14. — Average iodin number for each coiv, and breed average, by 4-week periods. 





Jerseys. 


Ayrshires. 


Four-week period No. 


No. 4. 


No. 99. 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 


31.08 
28.04 
29.61 
29.94 
28.84 
28.03 
31.46 
29.75 
32.27 
32.15 


32.68 
29.46 
28.96 
26.75 
29.99 
27.29 
27.93 
27.37 
28.71 
28.80 
27.61 
29.55 


39 31 
36.33 
32. 54 
28.69 
31.55 
30.43 
28.67 
32.49 
33.67 
31.43 
31.14 
32.37 
38.48 
35.82 


34.36 
31.28 
30.37 
28.46 
30.13 
28.58 
29.35 
29.87 
31. .55 
30.79 
29.38 
30. 96 
38.48 
35.82 


32.58 
28.70 
27.69 
31.91 
27.50 
29.61 
35.30 
37.32 
35.23 
37.74 


28.68 
29.91 
30.56 
29.85 
30. 93 
30.31 
31.04 
30.54 
32.64 
35.11 
44.11 
39.62 
36.80 


30.53 
29.31 


2 


3 


4 


30.88 


5 


6 




7 


33 17 


8 




9 


33.94 
36 43 


10 


U 


44 11 


12 






39 62 


13 






36 80 


14 






















True total average 


29.99 


28.87 


32.79 


30.52 


31.14 


32.06 


31.61 





Holsteins. 


Shorthorns. 


Four-week period No. 


No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Average 
for Short- 
horns. 


1 


37.12 
34. .54 
33.23 
31.85 
31.77 
32.64 
32.62 
.33. 45 
.34.07 
35.55 
35.40 
37.53 
42.57 
42.24 


31.00 
30.57 
35.53 
31.70 
31.79 
31.67 
33.14 
34.25 
33.91 
35.27 
36.53 


39.46 
33.32 
32.89 
33.10 
33.53 
34.91 
35.62 
35.59 
37.01 
39.08 
35.35 
36.69 
39.03 


35.86 
32.81 
33.88 
32.22 
32.36 
33.07 
34.13 
34.43 
35.00 
36.63 
35.76 
37.11 
40.80 
42.24 


30.13 
32.12 
39.05 
31.36 
31. 66 
33.31 
35.71 
33.25 
34.28 
36.91 
38.49 


30.76 
39.21 
31.15 
30.42 
32.08 
35.16 
35.13 
35.47 
41.01 
42.19 


33.33 
35.18 
33.19 
33.75 
35.28 
35. 57 
34.96 
36.34 
37.32 
35.24 
35.04 


31 42 


2 


35.50 


3 


4 


31 84 


5 


33 01 


6 


34 68 


7 


35 26 


8 


35 02 


9 


37 54 


10 


38 11 


11 


36 77 


12 




13 










14 
























True total average 


34.46 


32.68 


35.48 


34.20 


34. 08 


.34.09 


34.72 


34.36 



24 



INFI-UENCE OF BREED AND INDIVIDUALITY ON MlLK, 



THE SAPONIFICATION OR KOETTSTORFER NUMBER. 

The data regarding this constant are found in Table 15. The varia- 
tions that may be attributed to breed are comparatively small. The 
Holsteins show a number 1.5 higher than the Shorthorns. This dif- 
ference, while comparatively small, seems to indicate at least some 
tendency for a variation between these two breeds. With this excep- 
tion no special variation can be observed that may be attributed 
safely to the influence of the breed. No marked individual varia- 
tions are observed, with the exception of Jersey cow No. 118, which 
shows individual variations in this as well as in the other constants. 
A high iodin number is usually associated with a low Reichert-Meissl 
number and a low saponification number. The data of cow No. 118 
follow this rule. The variations, however, are not sufficient to justify 
any special emphasis being placed upon either breed or individuality 
as a factor in causing variations in the saponification number. 

Table 15. — Average saponification number for each cow, and breed average, by 4-u'eeh 

periods. 





Jerseys. 


Ayrshires. 


I oiir-week period No. 


No. 4. 


No. 99. 


No. lis. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
lor Ayr- 
shire's. 


1 


231.1 
233.1 
232.9 
229.1 
230.7 
229.0 
227.8 
229.4 
234.4 
235.9 


230. 6 
232.1 
229.5 
232.3 
227.7 
231.7 
227.3 
239.8 
234.3 
231.4 
229.4 
219.6 


228.5 
224.7 
229.6 
229. 
230.2 
226.6 
229.4 
224.8 
225.1 
227.6 
237.0 
223.9 
219.5 
219.1 


230.1 
229.9 
230.7 
230.1 
229.5 
229.1 
228.2 
231.3 
231.3 
231.6 
233.2 
221.8 
219 5 
219.1 


232.6 
230.7 
^32.3 
224.8 
229.2 
230.1 
224.5 
222.0 
223.9 
217.2 


236.9 
234.1 
232.0 
230.4 
227.5 
229.7 
219.6 
228.3 
228.4 
221.3 
216.2 
218.7 
221.3 


234.7 


2 


232.4 


3 


232.1 


4 


227.6 


5 


228.4 


6 


229.9 


7 


222.0 


8 


225.1 


9 


226. 1 


10 


220.8 


11 


216.2 


12 






218.7 


13 






221.3 


14 






















True total average 


231.3 


228.6 


227.2 


228.9 


228.4 


227. 9 


228.2 




Holsteins. 


Shorthorns. 


Four-week period No. 


i 

No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Average 
for Short- 
horns. 


1 


242.2 
229.3 
229. 
232. 9 
230.8 
228.7 
228.1 
227.0 
225.0 
223. 9 
226.3 
220.8 
210.1 
205.9 


230.7 
228.3 
242.4 
233.7 
232.4 
231. 2 
229.7 
225. 6 
224.4 
219.9 
216.4 


237.2 
230.6 
231.6 
230.8 

228. 3 

229. 
224.0 
222.4 
222. 
219.2 
222.0 
230.3 
215.3 


233.4 
229.4 
234.3 
232.8 
230. 5 
229.6 
227.3 
225.0 
223.8 
221.0 
221.6 
225.5 
212.7 
205.9 


232.3 
231.7 
224.2 
230.0 
229.4 
227. 2 
223.9 
226. 5 
224.9 
220.5 
216.8 


234.3 
233.9 
229.8 
223.0 
228. 3 
224. 3 
22:3.7 
222. 7 
215.8 
211.5 


234.3 
225.4 
228.1 
229.9 
226. 4 
230.1 
224.6 
225.1 
223.8 
226. 4 
226. 6 


233.6 


2 

3 


230.3 
227.4 


4 


227.6 


5 


228.0 


(J 


227.2 


7 


224.1 


8 


224.8 


9 


221.5 


10 


219.5 


11 


221.7 


12 






13 












14 




























228.2 

1 


2."i0. 1 


229.1 


229.1 


227.0 


226.9 


227.9 


227.6 



























RESULTS OF THE EXPERIMENTS. 



25 



THE MELTING POINT OF THE FAT. 



The melting point was determined according to Wiley's method. 
An examination of the data given in Table 16 shows a close agreement 
in the melting point for all of the animals. Apparently there is no 
variation in the melting point that could reasonably be attributed 
either to the breed or to the individuality of the animal supplying 
the samples. A marked variation is noticeable due to the advance 
in lactation period, but this is regardless of the individual or breed. 

Table 17 gives a summary for comparison of the constants of the 
fat for the four breeds. 



Table 16. — Average melting .point of the fat for each cow, and hreed average, by 4-v)eeh 

periods. 





Jerseys. 


Ajrrshires. 


Four-week period No. 


No. 4. 


No. 99. 


No. 118. 


Average 

for 
Jerseys. 


No. 300. 


No. 301. 


Average 
for Ayr- 
shires. 


1 ■ 


°C. 

32.36 

32.63 

33.39 

32.25 

33.30 

33.44 

32.94 

33.24 

33.03 

32.97 


24.94 
33.24 
33.36 
34.53 
33.78 
34.08 
34.07 
34.33 
34.64 
33.81 
34.88 
34.35 


26.62 
32.66 
33.31 
33.31 
33.80 
33.40 
33.92 
33.66 
33.39 
33.59 
33.81 
33.68 
33.46 
33.50 


27.97 
32.84 
33. 35 
33.36 
33.63 
33.64 
33.64 
33.74 
33.69 
33.46 
34.35 
34.02 
33.46 
33.50 


"C. 

34.80 

.33. 39 

33.45 

33.54 

33.74 

33.87 

33.83 

33.30 

33.30 

34.04 


°C. 

32.07 

33.21 

32.61 

32.80 

33.85 

32.98 

33.98 

33.55 

33.33 

33.10 

34.35 

33.23 

33.28 


34 44 


2 


33 30 


3 


33 03 


4 


33 17 


5 


33 79 


6 


33 43 


7 


33 90 


8 


33 43 


9 


33 32 


10 


33 57 


11 


34 35 


12 






33.23 


13 






33 28 


14 


















True total average 


32.91 


32.95 


32.99 


32.95 


33.75 


33.20 


33.47 





Holsteins. 


Shorthorns. 


Four-week period No. 


No. 205. 


No. 206. 


No. 209. 


Average 

for 
Holsteins. 


No. 400. 


No. 402. 


No. 403. 


Average 
for Short- 
horns. 


1 


"C. 
33.41 
32.67 
33.39 
33.76 
33.02 
32.93 
32.88 
32.98 
33.26 
33.09 
33.01 
32.54 
41.80 
48.34 


"C. 
32.95 
33.52 
31.94 
32.06 
32.47 
32.47 
32.64 
33.13 
32.81 
32.92 
38.80 


32.58 
32.16 
32.06 
31.84 
33.04 
31.69 
32.30 
32.78 
32.85 
33.82 
33.15 
35.45 
37.39 


"C. 
32.98 
32.78 
32.46 
32.55 
32.84 
32.36 
32.61 
32.96 
32.97 
33.28 
34.99 
33.99 
39.59 
48.38 


"C. 
33.91 
32.99 
31.61 
33.15 
33.01 
33.88 
33.63 
34.13 
34.21 
35.40 
36.49 


"C. 
32.69 
32.79 
33.20 
33.09 
32.95 
33.99 
33.76 
33.79 
34.65 
36.31 


32.70 
33.32 
32.70 
32.60 
33.15 
32.98 
32.54 
32.65 
33.14 
33.28 
32.83 


"C. 
33 10 


2 


33 03 


3 


32 50 


4 


32 95 


5 


33 04 


6 


32 62 


7 


33 31 


8 


33 52 


9 


34 00 


10 


34.99 


11 


34 66 


12 




13 










14 












■ 










True total average 


33.76 


32.87 


32.02 


32.88 


33.56 


33.37 


32.89 


33.2:} 



26 INFLUENCE OF BREED AND INDIVIDUALITY ON MILK. 

Table 17. — Average chemical and physical constants of the fat by breeds. 



Breed. 



Relative 
size of fat 
globules. 



lodin 
number. 



Saponifi- 
cation 
number. 



Reictiert- 

Meissl 
number. 



Melting 
point. 



Jersey 

Ayrshire. . 
Holstein. . 
Shorthorn 



328 
150 
142 
282 



30. S2 
31.61 
34.20 
34.36 



228.9 
228.2 
229.1 
227.6 



26.73 
25.93 
25.46 
26.28 



'C. 



32.95 
33.47 
32.88 
33.23 



SUMMARY AND CONCLUSIONS. 

1. The data presented show the influence of the breed and the 
individual upon the composition of the milk and upon the constants 
of the fat as evidenced by 11 cows, including 3 each of the Jersey, 
Holstein, and Shorthorn breeds, and 2 of the Ayrshire breed. These 
cows were kept upon a uniform ration and the samples represent an 
entire lactation period for each. A compilation is also given which 
includes all complete analyses of the milk of purebred animals for 
entire lactation periods published up to the present by American 
experiment stations. 

2. The average percentage of total solids is highest with the Jersey 
and lowest with the Holstein. The fat represents 34.9 per cent of the 
total solids with the Jersey breed and 28 per cent for the Holsteins. 
The relation of the fat to the total solids is influenced by breed espe- 
cially and to soine extent by the individual in the breed. 

3. The data corroborate the well-known facts regarding the 
variations in fat content due to breed. 

4. The breed exerts a decided influence upon the protein content. 
A low average percentage of fat goes with a low protein content, 
although the ration is not constant. Breeds such as the Jersey, 
having a high fat content in the milk, also have a high protein con- 
tent; they also have a liigher ratio of fat to protein. 

5. The proportion of the total protein present as casein does not 
seem to bear any special relation to the breed, although some indi- 
vidual variations are observed. 

6. The ratio of casein to the fat varies uniformly with the breed. 
The variation between the Ayrshire, Shorthorn, and Holstein is slight, 
but the Jersey has more fat in proportion to the casern. 

7. The sugar content of milk does not show much variation either 
with the breed or with the individual. Our data showed a somewhat 
lower figure for the Holsteins than for the Ayrshires, Shorthorns, or 
Jerseys. 

8. Tlie data presented show the well-known breed characteristics 
regarding the size of the fat globules, those in the Jersey being the 
largest, followed in order by the Shorthorn, Ayrshire, and Holstein. 



SUMMARY AND CONCLUSIONS. 27 

9. The breed apparently is a factor having some influence on the 
Reichert-Meissl number. The highest was found with the Jersey, 
while the Holsteins had somewhat lower figures. 

10. The influence of the breed is shown on the iodin number. The 
Holsteins and Shorthorns have a noticeably liigher number than 
the Jersey, with the Ayrsliire coming between. 

11. Little influence due to breed or individuality can be observed 
with the saponification number. 

12. The melting point of the fat shows no variation that may be 
attributed to breed and but little with the individual animals. 

13. With the exception of the size of the fat globules, the fat con- 
stants are far less influenced by the breed and the individuality of the 
animals than by the stage of the lactation period. The feed of the 
animal is probably a greater factor than breed or individuality in 
influencing the nature of the fat. 



ADDITIONAL COPIES of this publication 
-lV may be procured from the Superintend- 
ent OF Documents, Government Printing 
Office, Washington, D. C. , at 5 cents per copy 




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